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Chocolate Berry Tart

A rich chocolate berry tart with buttery chocolate pastry, silky dark chocolate ganache and a festive wreath of redcurrants, pomegranate, pistachios and rosemary. Elegant, indulgent and not overly sweet!
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Prep Time 35 minutes
Cook Time 15 minutes
Chill time 6 hours
Total Time 6 hours 50 minutes
Servings: 10 slices
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Pastry
  • 130 g (about 9 tbsp) unsalted butter, softened
  • 115 g (½ cup + 1 tbsp) caster sugar
  • ½ tsp salt
  • 1 tbsp vanilla extract
  • 50 g (about ½ cup + 1 tbsp) unsweetened cocoa powder
  • 175 g(1½ cups) all-purpose flour
Chocolate Berry Ganache
  • 475 ml (2 cups) double cream or heavy whipping cream
  • 150 g (approximately ½ cup) smooth blackcurrant jelly or another seedless berry jam
  • 225 g (8 oz) bittersweet chocolate, finely chopped
  • 25 g (about 2 tbsp) unsalted butter
Decoration
  • Fresh redcurrants, as needed
  • Pomegranate seeds, as needed
  • Chopped pistachios, as needed
  • Fresh rosemary sprigs, for decoration

Equipment

  • 23 cm (9-inch) tart pan with removable bottom
  • food processor
  • Rolling Pin
  • saucepan
  • baking weights

Method
 

Prepare the Pastry
  1. In a food processor, cream the softened butter, sugar, salt and vanilla until smooth. Add the cocoa powder and process briefly, then add the flour and pulse until the dough comes together.
  2. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  3. Roll the dough to approximately 5 mm (¼ inch) thickness and line a lightly greased 23 cm (9-inch) tart pan. Trim the edges, prick the base with a fork and refrigerate for another hour.
  4. Preheat the oven to 180°C (350°F). Line the pastry with parchment paper and baking weights. Bake for 10 minutes, remove the weights and parchment, then bake for another 5 minutes, or until set. Cool completely.
Make the Ganache
  1. Heat the cream and berry jelly in a saucepan over medium heat until the jelly dissolves and the mixture just begins to boil.
  2. Remove from the heat, add the chopped chocolate and stir gently until smooth. Add the butter and stir until fully incorporated.
  3. Pour the ganache into the cooled pastry shell, filling just below the rim. Refrigerate for at least 4 hours, or until completely set.
Decorate and Serve
  1. Arrange redcurrants, pomegranate seeds, chopped pistachios and rosemary around the edge of the tart to create a Christmas wreath.
  2. Remove the decorative rosemary before serving. Slice with a warm, clean knife and enjoy!

Notes

  • Berry jelly: I used Bonne Maman blackcurrant jelly. Smooth raspberry, strawberry or mixed berry jam can also be used. The berry flavour is subtle, allowing the chocolate to remain the star.
  • Chocolate: Use good-quality bittersweet chocolate, ideally around 60–70% cocoa.
  • Extra ganache: Depending on the depth of your tart pan, you may have some filling left over. Refrigerate it in small dessert glasses.
  • Make ahead: Prepare the tart one day in advance and decorate shortly before serving.
  • Storage: Keep refrigerated for up to 3–4 days. Fresh decorations are best added shortly before serving.
  • Pastry: If the dough seems sandy, press some between your fingers to check whether it holds together before adding more moisture.